We turn 3 today! Yes! All of you who have become a part of this exuberant family, thank you. With your loyalty towards our products, your love towards this humble brand and the happiness that we share over a cup of our tea, this means the world to me. For those of you who have been cognizant of our journey or those who have recently joined our family, I should tell you that “VAHDAM” is a reverse anagram of my father’s first name “MADHAV”. I chose 28th of April to be VAHDAM’s Founder’s Day as it sits with my father’s birthday. And yes, he turned 60 today :) Every time when I step into another year of steering the brand, I take this day to thank my father for inspiring me to curate VAHDAM. Since 2015, Vahdam has come a long way. I was 23 when I started, with no idea of how to build a business. Just a vision to make available garden fresh teas to discerning customers around the world. Its been a spectacular journey. In just 3 years, we have just shipped millions of cups of tea to consumers in over 83 countries. VAHDAM has also managed to raise more than $2 Million in funding which helps us to visualize feasible innovations and to bring you the best of these teas and to also ensure that our tea-growers have a sustainable source of income which takes care of their families. This year, I also got a chance to represent Vahdam Teas in the Forbes 30 under 30 Asia list and was invited as a speaker at the Harvard Business School, earlier this year. And ofcourse, we were covered by global publications throughout the year. I wish to say that this is simply the beginning to a colossal journey to build India’s first global premium tea brand & and bring about a real difference to a lot of lives in India. To further stress on the last point, this Founder’s Day is much noteworthy and special to us for another marvelous reason! Introducing TEAch Me, Vahdam Teas CSR Initiative On VAHDAM’s 3rd Founder’s Day, I wish to announce our much-awaited social initiative, ‘TEAch Me’. Under this initiative, we pledge to redirect 1% of our revenue towards the education of our tea-growers’ children. I have always believed that a home-grown brand like VAHDAM can empower the entire India tea industry on a macro basis. However, we are very passionate to work everyday on a real micro issues. And hence, “TEAch Me”. To give a little brief, under the Right to Education Act in India, children everywhere have the right to free education in public schools from the age of 6 till the age of 14. However, once they cross 14 years of age-the responsibility of giving them a quality higher secondary education befalls on the parents. The option then available is sending their children to private schools, which often is a non-sustainable exercise and a considerable expense for a tea-grower’s family. As a result of this, the children grow up with very limited options for future employment. And via ‘TEAch Me’ social campaign, we shall be funding the higher education for these children from the age of 14 until the time they acquire a desired, stable form of employment. The vision that led to the curation of the TEA-ch ME social initiative was to find ways to bring in a sustainable improvement in the lives of our plantation workers and their families. Every parent wishes for their progeny to have a better future than they did and VAHDAM wishes to honor this aspiration. I also promise to keep you updated with the progress of this campaign and shall make sure that all of you will be able to notice the difference you make when you decide to buy any of VAHDAM’s products. And hopefully, you’ll meet the young students, your young students soon :) With this I also shall strive to uphold the impeccable standards of quality at VAHDAM, the promise of bringing garden-fresh teas to your cup in the least possible time, to apologetically learn from our mistakes and to continue to bring renewed meaning to our relationship with you. I, on behalf of everyone here at Vahdam Teas, wish to thank you from the bottom of my heart for making this day possible. I owe it to you all. And, Happy Birthday Dad :) Bala Sarda Founder, Vahdam Teas Connect at bala@vahdamteas.com

What makes Darjeeling’s First Flush stand out among all the other forms of teas? What drives the prices of First Flush teas every year? Find out! After three-four months of lying dormant in the winters, the tea plant — Camellia Sinensis — bursts back to life when spring sets into the mountains. Straddled along the Tropic of Cancer, Darjeeling is an ideal location for tea as the mountainside soil receives an ample amount of rainfall to replenish the plant along with the appropriate sunshine. The result, a tea leaf whose taste cannot be replicated anywhere else in the world. The tea plants, aged anywhere between 80–150 years, have been producing the finest quality teas that have become the signature of the region since the 19th century. Ideally, the plant between 5–30 years of age produces the finest quality of tea for which they are regularly pruned and have to be kept in good health. A sick bush cannot produce good tea. Each year, after the autumn picking of the tea leaves is over, the plants are pruned and left alone. Occasional weeding and cutting of grass continues through winter months but the tea bushes are not disturbed. As the weather shifts from cool to cold, the tea bushes hibernate. It is only at the end of winter, when the sunshine permeates the mountainside and all that remains is the crispiness of the chill in the air, that’s when the tea plant begins to regenerate. Within a week, fresh sprouts begin to appear on the branches and for anyone accustomed to the nature of the plant can see the difference in the shade of green of these budding leaves, they are lime in colour instead of the otherwise deep olive green of later flushes. Such is the romance surrounding this exquisite tea that it has also come to be known as “Lover’s Blush”. What is the First Flush? The tea plant is an evergreen one. After the harsh winter, the plant seeks the sunshine to rejuvenate. Average winter temperatures vary between 0–4°C. As the plant returns to its original form, the first tender leaves to sprout on it are picked. This is the First Flush. First Flush is the first pick of the year. This takes place between the months of March and April. Unlike the other two seasons of picking, the summer and the autumn, first flush is considered most exotic as the tea plant fills every new teabud with its concentrated essence through the winter months. The new leaves that emerge from the plant have a distinct flavour for which it is relished. While a single cup of Darjeeling First Flush can produce upto 4–5 notes from the floral and vegetal palates, studies have indicated that a total of 8 or 9 characteristic notes ranging from floral, vegal, woody and even earthy can be found across the Darjeeling region. Like any other flush, the tea leaves can be processed to generate white, oolong, green or black tea. However, in the world of tea, First Flush always refers to a black tea. Where do I find the tea? Anywhere but the supermarket! Darjeeling First Flush is a premium loose leaf, black tea. Freshness is key to the flavour of the First Flush. Why is Darjeeling’s First Flush distinct? First Flush takes place for all tea plants that are picked and yet, Darjeeling’s First Flush is considered the finest. For any tea lover, with the touch of spring around the world, the attention shifts to estates that provide the finest first flush from the region. The symphony of the characteristic flavours of Darjeeling, with distinct 8–9 notes set this tea apart from any other tea in the world. The character and complexity of Darjeeling First Flush is specific to only this region in the entire world, which makes it distinct. Located at an altitude range of 1,500 ft to 7,000 ft, Darjeeling has been producing teas for almost 200 years. Its geographical position, soil and climate make it an ideal region to grow tea. What does the tea look like? The first flush tea has a distinctly clear, amber colour. It is said to resemble the shade of a sparkly champagne. And so, Darjeeling’s First Flush is famously called “The Champagne of Teas”. While some tea experts call it a cup of a bright spring sunshine others have called it the ‘benevolence of nature’. How did Darjeeling teas originate and are the bushes of a special variety? Tea has been grown in Darjeeling before the British arrived, although commercial estates were set up by them. Buddhist monks travelling from China through Nepal to India were the first carriers of the tea bush. They had been consuming tea for years before they brought it to Darjeeling. Seeing the success of the tea bush in China, they planted a few bushes in the Darjeeling region and relished the difference in taste. The teas of Darjeeling had a distinct floral flavour which they had not tasted before. The British brought tea as a crop to Darjeeling and almost all the estates have been set up in the region by the East India Company. They studied the soil and savoured the distinct flavours of the tea and then, took it to the world. Given the limited quantity in which it is produced, Darjeeling has been a celebration with tea lovers across the world ever since. Over the past few decades, the clonal variety of bushes — namely the AV-2 — has been producing the best teas. A few China bushes that are in the age between 5–30 years also produce some fine tea. Why is Darjeeling’s First Flush such a delicate flavour? It is so easy to get it wrong. The flavour of the first flush is rather subdued, compared to other flushes. Every slightest change in the climate or the soil reflects in the flavour of the First Flush tea. While this is the connoisseur’s delight — as it helps them to identify each year of First Flush owing to these ‘imperfections’ in the taste, for a tea grower, it is a considerable challenge. Several tea estates have taken to adding a touch of floral additions — like jasmine — to the first flush. These help in masking the imperfections of weather change on the tea and help tea takers to find a similar taste every year. However, those true to tea, prefer First Flush with all its imperfections. It is these subtle change of notes that make every cup stand out from the others. How to brew a Darjeeling First Flush perfectly? While making tea is a joy in itself, brewing a cup of Darjeeling First Flush is an art. It will require your complete attention. If you boil the water for too long, or let the tea steep for more than 3–5 minutes, you will not find the true essence in your cup. Most tea-tasters agree that unlike all other black teas, Darjeeling’s First Flush should not be made with boiling water. For best results, use fresh tap water and let it cool down to about 190 degrees before adding tea leaves to steep. The leaves should be allowed to steep for four minutes. First Flush steeped for three minutes is equally agreeable, depending on your taste. Suit yourself! What if I like a strong tea? Darjeeling First Flush is a delicate flavour. Over-steeping or adding extra leaves to the pot does not help enhance the flavour. In fact, it could ruin your cuppa. A well-brewed cup has the right notes to alert your senses at once, with joy. Do I take milk in Darjeeling First Flush tea? Darjeeling First Flush is astringent in nature and a well-made cup could curdle the milk and ruin your tea. It is best to avoid taking milk with this tea. And given its divine taste, many consider it a crime to add anything to it at all. Not even sugar. What are the correct notes to identify the finest first flush of Darjeeling? When you take the first sip of the First Flush, you’ll find a sweet hint of honey and even a vegal tone. Our favourite highlight of the tea is ever-so-light sweet aftertaste. The astringency of the tea tantalises the tastebuds and heightens the flavour. The tea tastes as crisp and bright as it appears in the cup. Like the first laugh of a baby, the first flush of Darjeeling is just as sublime. Why is the price different for First Flush from Darjeeling? The price of the First Flush varies primarily because of the elevation in which they grow. The tea procured from estates located higher in the mountainside are considered better. For tasters, the price of the tea varies on the character of the cup. If the tea has more than 4 of the characteristic notes found in Darjeeling First Flush then it is definitely a fine tea worth more than the other teas. Susmita Mukherjee Editor, Vahdam Teas Connect at susmita@vahdamteas.com

The association of patrons with teas sourced directly from the gardens has helped forge a happier future for women in India. Here are five women supported by tea. Every seasons we update you with the latest reports on the fluctuations in the tea trade. The idea is to prepare ourselves for the season to come. However, what the numbers do not tell us is the effect of every fall in numbers on the lives of thousands of women who depend on the trade. The women we met across three regions of the country and they had much to say. We have selected five women whose lives revolve around tea and who live in the Indian tea gardens to learn some important life lessons. Dharma, 55, Sidrabong, Darjeeling, India Don’t listen to these girls! They keep spoiling my name. My name is Dharma but even as a child I always wanted to be an actor, so I got the name ‘Drama’. I love acting and I have practicing for many years. I love to laugh and make everyone laugh. I would have been a great actor but all I have are a few visitors every year who come to hear me sing while I pluck tea. I’m too old to be a filmstar but the stage will always be my first love. I love to break into song and stop these silly girls from going on and on about fighting. Urmila Pradhan, 50, Kurseong, Darjeeling, India It has been 7 years since my husband passed on. I now work to feed my family. I have no education to see me through other jobs and I cannot manage the rough work of construction. I learnt the art of tea picking from my mother-in-law who used to work in the estates. I now work here. It gives me pride to provide for my family and give hope to my children. I used to wear fancy clothes before but since my husband passed, I wear his shirts to work. It reminds my children of him and reminds me of the better days that we had seen. I work hard everyday to make sure that those better days that my husband and I had dreamt for the children, will come. Rupa Lepcha, 35, Dadaipani, Darjeeling, India Being an unmarried woman is a tough business. Everyone thinks my life is easy. My family thinks I spend all my time making eyes at men. My friends think that I am lucky not to have a man to answer to at all times, I don’t need to worry about children. Many others think I am too proud. Actually, I come to work every day to stay away from all these people. My mother fell very sick when I was 17 and I did not want to leave her side. She died a few years later and by then I was too old. Now I worry about my future, about my old father and my younger sisters. I worry about this ‘easy’ life I have. Shanti Munda, 102, Assam, India Why are you so surprised to see me working the handpump? I just had lunch or I would have invited you in for some as well. I am still the last one to eat after all my children and grandchildren have finished their meal. I had 8 brothers who I grew up with. Most of them worked in the tea factory here and it was only after marriage that I was required to work as well. Childhood was fun. My wedding was the last great happiness in my life. Since then, I have watched everyone I love die, one by one. A fever took my mother one year, alcohol addiction took my father the next, my husband’s parents along with two of his brothers were washed away by the floods in another year. I lost all sense of time. My son, Damanik, was born despite the lack of all medical facilities, not even a midwife. He nearly died. Raising him was the only reason to keep going. I had two daughters after him. For a short while I had hope. My younger daughter died of a snake bite while playing in our garden. It was the year of Independence. It was too much for my husband who committed suicide when my son was 15. Only 2 of my brothers were still living and they supported me as much as they could. Their families and the other brother’s children needed their attention. I kept working at the tea garden each year and hoped for the best for my son and daughter. My daughter died two days before her wedding day. With her last breath she said that she would never leave me. My son is married now and has children. And I have vowed never to tell the time as long as I live. Whatever I have left, I do not wish to part with it. Rita Kumari, 21, New Delhi, India I never wanted an active life but I have great concentration. My father passed away when I was still a babe and my mother passed away last year. My brother and sister-in-law are the only family I have now but I do not want to be a burden on them. My job at the tea warehouse is ideal as I do not have to move around much. I earn my own living and live with my head held high, just as my mother taught me. Susmita Mukherjee Editor, Vahdam Teas Connect at susmita@vahdamteas.com

Taking more than a page from the traditional wisdom in India, Vrikshayurveda, the Deha Tea Estate has stepped up its game as one of the leading names in Assam’s exclusive tea gardens A tea garden that has opened its door to research and innovation while incorporating ancient wisdom to conserve the magic in the soil, Deha Tea Estate has been regularly in the news for its award-winning harvests in Assam Tea. Deeply rooted in history, there are several elements that one finds in the discovery of the unique taste produced by the tea garden. The science used by the estate is an ancient one, Vrikshayurveda or ayurveda for plants, is a science created by Surapala nearly 1,000 years ago. The 325 verses copiously detailing the science in Sanskrit were lost over the year until just before the turn of the last century when the texts were rediscovered, translated and thereon put to use in tea gardens like Deha. “The efforts to turn Deha Tea Garden into an organic tea garden started in 2006. We were completely organic across 45 hectares, and certified for it, in 2009,” shares Varun Agarwalla, one of the youngest joinees in the family-run tea estate. “Since the successful turn towards organic, we have seen that the immune system of the plants has become stronger.” The return of the earthworms, in sizeable numbers across the garden, indicates the success of the ancient formula. Deha Tea Garden was once a part of a much larger tea-growing area owned by the Kingsley Golaghat Tea Company. In 1951, Bhagwandass Agarwalla became the very first Indian to own Deha Tea Garden. “My grandfather was known as the Chaipattiwalla (tea leaf seller) by the British. He started out by selling tea leaves from door to door on his cycle. He was handicapped in body but had a very sharp mind,” shares CP Agarwalla. “Despite not having any background in tea, he had established his own tea brand — Nandan — from the profits he earned from his efforts.” The original tea garden included Deha along with two other neighbouring gardens. Since then, the tea garden has seen phenomenal changes that has won the company several accolades among all other gardens in Assam Tea. “Quite recently we have purchased 2 new rolling machines to enhance our green tea production,” he said. At the fertiliser unit, set up along the rules of the Vrikshayurveda, I am guided through the eight cement holding tanks each brewing their own herbal concoction of herbs and cow urine among many other natural additives. These solutions, and combinations of them, are allowed to ferment and then treated with manure. The final solution is used through sprinklers across the garden. Adding nourishment to the plant, fertilising the soil and also acting as a herbal pest deterrent. “We have a healthy number of shade trees all across the garden as summers tend to get too hot for the tea bushes,” shares Varun. “We have set up several birdhouses on the trees to facilitate their stay as they also act as the natural pest controllers in the garden.” The inherent respect to nature is apparent in every facet of the tea garden. It is the accepted way of life at Deha. It is easy to see what makes Deha stand out among all other tea gardens producing premium Assam Tea. “We have an active participation with the Tea Research Association (TRA) in Jorhat. We have set aside an area for them to conduct their research. It is important for us to be a part of the innovation in the garden,” shares Varun. “Apart from the section that we have set aside in the garden, we have also paid close attention to the mother plants — tea plants that are not pruned and allowed to grow to their fullest with the objective of harvesting flowers and seeds — in our nursery. Over the past few years, we have developed the Deha seed which is a high-yielding variety grown from an older tea bush which was almost lost.” At present, the TRA is working closely with the Deha Tea Estate to develop a higher-yielding bush with better resistance to drought. “Climate change has been a serious challenge for all tea gardens in Assam. The unpredictable rains have made it difficult for us. We have always had sprinklers to distribute water to all the bushes through the summer but in the past few years, we have had to use these sprinklers all year round to ensure that the tea bushes get the full requirement of water,” shares Varun. With the increase in temperatures, the onslaught of the pests in the tea garden have also been on the rise. “Earlier the red spider and the looper were only a threat during some seasons but with the global warming, these pests now attack any time of the year,” shares Varun. The TRA and Deha have also joined hands to combat this issue and maintain a pest-free tea garden successfully. “I remember growing up in this garden and spotting thousands of birds flocking to the shade trees. It has become a seasonal delight to spot any egrets or even sparrows now. Climate Change has changed everything in the tea garden,” says CP Agarwalla. There’s a lot to look out for in the tour of Deha Tea Estate, from the birdhouses that have made nesting more lucrative for indigenous as well as visiting birds, to an antique machine that uses more petrol than a truck! Proudly on display in the factory, the machine was bought along with the factory from the earlier British owners. But its not just birds and bees, best to keep a sharp eye out for wilder beasts that are attracted to the serene tea garden to hunt! The rolling acres of plentiful, healthy life are nothing short of an adventure into the very soul of Assam tea. Deha Tea Estate is planning to open its gate to visitors who seek to learn more about the herbal way of life as well as premium Assam Tea. An eco-friendly project has already started taking shape in the gardens and we will keep you informed of the earliest dates for you to book an exciting opportunity to stay and learn from the unconventional Deha Tea Garden. Susmita Mukherjee Editor, Vahdam Teas Connect at susmita@vahdamteas.com

Formed in 1983, Darjeeling Tea logo was also being used to promote many smaller regions. The true flavour of Darjeeling Tea will now be shining through. Nepal’s decision to create a separate identity for itself and create a new market takes us back to the story of 1983, when Darjeeling tea — under whose aegis Nepal had been sold for all these years — was formed. Darjeeling Tea has been cultivated since 1800s and its unique flavour is attributed to the altitude, soil conditions, direction of the wind and rain (north or west facing slopes of cultivation) along with the process of making the tea. These parameters set the Darjeeling apart from all other teas produced in the country. ALSO READ: A Daughter’s Promise Lives On In The Mountains Roughly 10 million kilograms of tea is produced by the region, spread across approximately 17,500 hectares of land. Each cup of Darjeeling represents the superior taste of pure Himalayan teas of the region and has been in great demand since the very first harvest. The East India Company brought the tricks of the tea trade with them from China to India, along with the tea seeds that were first planted in the Botanical Garden in Howrah, Kolkata to study tea development in India. Over the course of years, every garden in Darjeeling has committed themselves to the greater understanding of tea and incorporated the original Chinese variants of tea along with newer higher-yielding and developed better tasting clones of the teas. Apart from the distinct muscatel flavour that rules every cup of Darjeeling tea in the summer and autumnal harvests, every tea garden of Darjeeling is known for its distinct taste of tea. Given the dedication of Darjeeling to produce the finest cup of tea available in the world, it is no wonder that over the years the prized teas have become a coveted treasure in every tea lovers collection. An overwhelming celebration of a refined taste that has been drawing people to the scenic expanse to witness the magic of tea cultivation across the 87 estates of the region. Owing to the success of the Darjeeling tea, it was common practice by middlemen to purchase these high-quality teas and blend them — rather irresponsibly — with poorer quality teas grown in other regions and sell them under the larger branding of India Tea. Without a distinct identity for Darjeeling tea, the quality of teas reaching tea lovers continued to suffer. The Tea Board of India, perplexed by the issue at hand, announced the launch of the Darjeeling Tea logo which would limit the branding of Darjeeling to the produce exclusively to the 87 estates of the Himalayan region. ALSO READ: Heritage Teas From The Land Of Abundance Darjeeling Tea logo and brand came to life in 1983 — when Darjeeling received its Geographical Indication (the first in India) on the world map, providing a much-needed respite to tea lovers who could now look out for the logo to authenticate its origin. The taste of Darjeeling in India has now become as exclusive and as celebrated globally as Champagne in France. In fact, Darjeeling Tea is referred to as the ‘Champagne Of Teas.’ According to the Tea Board of India, the use of the word Darjeeling Tea and the logo are protected as Geographical Indications (GI) in India and as Certification Trade Marks (CTM) in UK, USA, Australia and Taiwan. A major development in this area is the registration of Darjeeling as a Community Collective Mark (CCM) in the European Union. On November 12, 2007, an application was filed for the registration of Darjeeling as a Protected Geographical Indication (PGI) under The European Council Regulation 510/2006, which was finally adopted as “Darjeeling PGI” on October 20, 2011. This registration has been a vital step in protecting against any misuse, imitation or evocation or use accompanied by expressions such as “style”, “type”, “method”, “as produced in”, “imitation” or similar types in the EU countries. ALSO READ: Teas From India’s First Fully Organic State As the patronage for Darjeeling Tea grew, it fuelled support and markets for all the teas under its hallmark. In 1983, at its launch, Darjeeling Tea was also used to market and promote Sikkim Tea, Nepal Tea, Dooars Tea, Bihar Tea as well as some of Assam Tea. The global recognition brought in has helped each of these regions to grow into their own. It is in the same spirit that in January this year, Nepal Tea announced the launch of its own logo to promote and market teas grown in Nepal. The Tea Board Of India further states that, “As a pre-requisite for domestic and international protection of Darjeeling as a certification trademark and a Geographical Indication, the Tea Board has formulated and put in place a comprehensive certification scheme wherein the definition of Darjeeling Tea has been formulated to mean tea that: is cultivated, grown or produced in the 87 tea gardens in the defined geographic areas and which have been registered with the Tea Board; has been cultivated, grown or produced in one of the said 87 tea gardens; has been processed and manufactured in a factory located in the defined geographic area; and, when tested by expert tea tasters, is determined to have the distinctive and naturally occurring organoleptic characteristics of taste, aroma and mouth feel, typical of tea cultivated, grown and produced in the region of Darjeeling, India. ALSO READ: An Encounter With A Songstress The certification scheme put in place by the Tea Board covers all stages from the production level to the export stage and meets the dual objective of ensuring that (1) tea sold as Darjeeling Tea in India and worldwide is genuine Darjeeling Tea produced in the defined regions of the District of Darjeeling and meets the criteria laid down by the Tea Board and (2) all sellers of genuine Darjeeling Tea are duly licensed. This licensing program affords the Tea Board the necessary information and control over the Darjeeling Tea industry to ensure that tea sold under the certification marks adheres to the standards for DARJEELING Tea as set forth by the Tea Board.” The beautiful Himalayan country of Nepal has been cultivating its own tea for the past 154 years. The orthodox teas from the region had been sold under the Darjeeling Tea logo since 1983. Now, Nepal Tea will be powered by the Nepal Tea And Coffee Development Board, as it takes a form of its own.  Expert Chandra Bhusan Subba spoke to mediapersons and said, “The companies should meet the quality of the tea, employment security of the workers and environment conservation to use the trademark. The logo and the guidelines are accepted. Now, Nepal’s tea would be marketed in the international market”.  ALSO READ: A Small Tea Garden That Could Be The Next Big Sensation Nepal has proposed a mega event at the Everest Base Camp in April this year to announce the logo to attract international buyers to the brand. Bigger buyers and world’s journalists are scheduled to attend the logo inauguration event at the Mt Everest Base Camp. A four-day long conference on tea has also been proposed in Kathmandu in April to help facilitate a smooth transition of the brand for the international tea community. BK Mohan, the chairman of the Darjeeling Tea Association, told Indian media, “If Nepal tea goes as Nepal tea, it is good for us. If they can control the sale of Nepal tea from Nepal and if it comes with a logo, it is good for us.” With good measures in place, Nepal Tea and Darjeeling Tea will continue to flourish and regale the global tea lovers with their distinct flavors and delights. Here’s to tea! Susmita Mukherjee Editor, Vahdam Teas Connect at susmita@vahdamteas.com